Vegan Red Lentil Soup

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Ingredients

  • 1 tablespoon peanut oil
  • 1 small onion, chopped
  • 1 tablespoon minced fresh ginger root
  • 1 clove garlic, chopped
  • 1 pinch fenugreek seeds
  • 1 cup dry red lentils
  • 1 cup butternut squash – peeled, seeded, and cubed
  • ⅓ cup finely chopped fresh cilantro
  • 2 cups water
  • ½ (14 ounce) can coconut milk
  • 2 tablespoons tomato paste
  • 1 teaspoon curry powder
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • salt and pepper to taste

    • Directions

  • Step 1

    Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.

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  • Step 2

    Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.

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